Queen’s participates in the annual Switch up your Lunch initiative with Good Food Oxford. Switch up your Lunch invites you to try a vegetarian or vegan option for lunch on one day in June in a bid to help slow climate change, conserve precious natural resources, and improve your health. This year, our Head Chef Sean Ducie cooked up a delicious rocket croquette with a butterhead lettuce pesto. He’s shared the recipe with us below.

Rocket croquette

  • 100 g butter
  • 120 g flour
  • Two shallots
  • Two cloves of garlic
  • 300 g rocket
  • 600 ml water
  • salt (as needed)
  • flour (as needed) 
  • whole egg (as needed) 
  • panko breadcrumbs (as needed) 
Preparation method
  • Use the flour and butter to make a roux
  • Cook the roux over a low heat until done
  • Finely dice (brunoise) the shallots and garlic and fry briefly in the roux
  • Coarsely chop the rocket and fry in the roux for a few seconds
  • Add the water while stirring continuously until you have a smooth mixture
  • Set the mixture aside to cool
  • Form the mixture into balls and coat with the flour, egg, and panko
  • Store in the freezer until use, then deep-fry just before serving

Butterhead lettuce pesto

  • Two heads of butterhead lettuce, outer leaves only
  • 50 g pine nuts
  • 50 g parmesan cheese, grated
  • 1/2 clove garlic
  • 200 ml olive oil
  • salt  (as needed)
  • pine nuts (as needed)
  • parmesan cheese, grated (as needed)
Preparation method
  • Blanch the lettuce leaves and chill over ice water
  • Toast the pine nuts
  • Make sure that the leaves are dry, and then chop them finely with the other ingredients
  • Add extra pine nuts or Parmesan to taste 
Sean pictured in the College kitchen holding a chopping board with sliced vegetables and smiling to camera
photo (c) John Cairns

Photo: John Cairns